Frugal Foodie Friday: This week I have been testing out some recipes from The Allergen-Free Baker’s Handbook, and the Gingerbread Muffins really caught my eye. The ingredients in this recipe are nice and wholesome, and I just happened to have a jar of unsweetened applesauce begging to be opened. Unfortunately, my husband doesn’t like all things ginger. So, I switched the recipe to cinnamon, and a delicious on-the-go breakfast was born.
Texture seems to be the biggest downfall of so many gluten-free baked goodies, but these muffins really hit the mark. They have a light crunch from the brown rice flour – I didn’t use Authentic Foods Superfine Brown Rice Flour, which Cybele recommends (this may produce a superior result) – and they are quite hearty like a bran muffin, but still soft and muffin-y – no doorstops here!
The original recipe calls for agave nectar, but I was craving some maple love. And indeed, these muffins have a very rich maple flavor. On that note, these muffins are quite sweet (even though I reduced the sweetener a touch), but a genuinely pleasant indulgence. See the Gluten-Free Maple Cinnamon Muffin Recipe on my personal recipe blog One Frugal Foodie.
